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Brown Buttered Mangoes Foster

Author Notes:One of my favorite desserts as a kid was bananas foster. For special occasions we would go to a restaurant in downtown Annapolis where they served the dish tableside. I was in awe and my dad and I would often try our hand at the art of flambe. I have grown out of a taste for bananas but mangoes are a current obsession. I thought they would take well to the caramelized sauce and I gave them a hit of spices and citrus. I used salted butter because I love the salty/sweet combo. Some people hate it and feel free to use unsalted if you prefer. Yum! Serve with your best vanilla ice cream. —meganvt01

Food52 Review: This is a superb way to treat yourself to some mangoes! I love the bit of ginger and lime zest. The mangoes hold up great and are delicious with vanilla ice cream. I may never go back to bananas foster again! —cgilsbach

Serves: 4

Ingredients

2
tablespoons salted butter

1/3
cup dark brown sugar

1/8
teaspoon ground cardamom

1/4
teaspoon freshly grated ginger

1/4
teaspoon cinnamon

2
tablespoons mango nectar (I use Goya)

1/3
cup dark rum (or even a superdark blackstrap rum if you can find it)

1
teaspoon lime zest

2
very large, very ripe mangoes - cut into 1/2 inch wedges

vanilla ice cream - for serving

In This Recipe

Directions

In a skillet over medium heat, melt the butter and cook until browned (swirl the butter until the solids at the bottom get a nice, golden -- not too dark -- brown color).

Add the sugar and ginger. Cook for about 2 minutes until the sugar is completely dissolved.